Aubergine Parma-pastry

1 comment

A revisitation, vegan and “dressed”, of the aubergine Parmigiana.

a roll of vegan puff pastry (better if rectangular)
8 slices of aubergine, fried (or grilled)
vegan ricotta cheese
homemade tomato sauce
soy sauce
salt and pepper
fresh basil

Cut the aubergine, put the slices in salt for several hours. Then, roll the slices in the flour and fry them. Let them cool and dry on paper kitchen towels. In the meantime, let the tomato sauce thicken with salt, pepper and season with basil. Let the sauce cool too. Roll the pastry out, cut it into quarters and place the filling, alternating a slice of aubergine, a little ricotta cheese and a little soy sauce.

Close the pastry like a dumpling and bake them at 200 Celsius degrees for 20-30 minutes.

I know that it isn’t the most original recipe, but seemed a nice idea to revisit a typical dish and make a sort of¬† “to go” version of it. In fact, I think, is excellent for a picnic, a trip, a lunch in the office etc..

Chef: Tamara from veganBlog

  1. heidi 14 June 2011 at 07:09

    Hi, any recipes of ricotta cheese?

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network